So, yeh…
we could go to one of the seemingly endless chicken places out there, but why?
Tasty chicken wings at home are a snap to toss together, and my default recipe calls for baking in place of frying, so, mebbe a bit more healthy.
Or, at least mebbe not as unhealthy.
But every bit as tasty, such as these…
INGREDIENTS
•2 lb chicken wings
•1/2 cup lower sodium tamari
•3/4 cup teriyaki sauce
•1/2 cup butter or margarine, melted
•1 cup firmly packed light brown sugar
•1 tbsp Sherry Peppers Sauce*
•1 tbsp steak seasoning
•1 tsp dry mustard
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Note: back in the beforetimes, one of my markets carried chicken “drumettes” – just the meaty little end of the wing. Now, I look for trimmed “wings and drummettes” and stash ’em in the freezer when I can find them. Just a thought.
Whisk the tamari, teriyaki sauce, melted butter, brown sugar, Sherry Peppers, and seasonings together and pour over the chicken wings. I do this in a gallon sized zipper bag.
Toss the wings to coat and marinate for one to two hours in the fridge, giving the bag a toss when you think to.
When ready to bake, heat your oven to 375º and line a baking pan with foil.
Note: I used my oven’s “Convection Roast” setting, which adds a little broiler action.
Remove the wings from the marinade (discard the marinade) and arrange in a single layer on the baking pan.
Bake for one hour.
I served ours with roasted teriyaki ramen noodles, which, are actually a thing! Just toss your soaked ramen noodles in a bit of teriyaki sauce, add some sliced onion and celery, and bake for 30 minutes at 375º.
Nice combination!